Prep 5 mins
Cook 0 mins
This recipe is from Canadian Living's Get Grilling: Summer 2007. It's a wonderful sauce and marinade that's also called chimichurri rojo. To marinate 1 lb of lamb chops, boneless pork chops, steak or chicken legs you'll need 1/3 cup of sauce. Marinade the meat for 4 to 24 hours before grilling.
- 1⁄2 cup sherry wine vinegar or 1⁄2 cup red wine vinegar
- 1⁄4 cup extra virgin olive oil
- 3 tablespoons fresh parsley, minced
- 3 garlic cloves, minced
- 4 teaspoons paprika
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon cayenne pepper
- Whisk all ingredients together in a bowl.
- May be refrigerated in an airtight container for 1 week.
Really good! I made the marinade a day in advance. And then I left some tofu to marinade in it for another day. It was really good! I boiled up the remaining marinade and drizzeld it over top. I guess I didn't need to boil the sauce up since I was only marinading tofu. Very tasty and quick to put together. Thanks Dreamer! made during ZWT7.
Oh My! Oh My! This marinade is so good! I was out of red wine vinegar (go figure!) so I used half balsamic and half sherry (not vinegar) - the result was unbelievably fabulous! The ribeyes were so tasty! I served this with Argentinean Potato Salad and made it for the South and Central American Challenge for the Zaar World Tour 4. Whine and Cheese. Thank you so much Dreamer! This is a definite keeper!
What a wonderful flavor! I used this to marinate pork chops, and they were just delicious. I marinated for the minimum, but next time I'll try the full 24 hours. Thanks for posting! Made for ZWT Witchin Kitchen.